Home » Food & Drink » Spicy Cuisine » Sauces, Salsas and Condiments

Sauces, Salsas and Condiments

© Judy Howle

Want to try something different from the typical hot and spicy run-of-the-mill food? Here is a collection of recipes for sauces and condiments that will spice up your meals and result in compliments for the spicy gourmet chef in your kitchen!

ARRABIATA SAUCE
(spicy Italian tomato sauce)
Makes 8 servings

• 1/4 cup finely chopped garlic
• 1 tablespoon dried hot pepper flakes, or to taste
• 1/2 cup extra-virgin olive oil
• 1 (28 ounce) can whole Italian tomatoes with juice
• 1 (14- to 16 ounce) can crushed Italian-style tomatoes with puree
• 1 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup firmly packed fresh basil leaves, chopped
• 1/2 cup firmly packed fresh parsley, chopped
• 1/2 cup freshly grated Pecorino Romano cheese

In a large saucepan, cook the garlic and red pepper flakes in the olive oil over medium-low heat. Cook, stirring, until the garlic is softened.Cool oil and transfer to a glass jar with a tight-fitting lid. Chill oil mixture 4 hours or overnight to enhance the flavor.

When ready to prepare the sauce, heat the oil mixture over moderate heat in a medium saucepan until the garlic just begins to sizzle. Stir in the tomatoes with juice and tomatoes with puree, salt and sugar. Simmer 20 minutes. Stir in basil and cook, stirring, occasionally, 5 minutes.

Serve over 1 1/2 pounds hot, cooked pasta. Sprinkle with the parsley and Pecorino Romano cheese.

PEACH SALSA

7 to 8 half-pint (250 mL) jars

Tired of tomato salsas? Try something new! Combining the mellow flavor of peaches with hot, spicy ingredients yields a unique, colorful condiment. Serve it with nachos or grilled entrees.

• 6 cups prepared peaches, about 12 medium or 3 lb
• 1 1/4 cups chopped red onion
• 4 jalapeño peppers
• 1 red pepper, chopped
• 1/2 cup loosely packed finely chopped fresh cilantro or coriander
• 1/2 cup white vinegar
• 2 tbsp liquid honey
• 1 clove garlic, finely chopped
• 1 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint mason jars in canner over high heat. Blanch, peel, pit and chop peaches. Measure 6 cups . Place Snap Lids in hot water for 5 minutes to soften sealing compound.
Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center

The copyright of the article Sauces, Salsas and Condiments in Spicy Cuisine is owned by . Permission to republish Sauces, Salsas and Condiments in print or online must be granted by the author in writing.